Traditional Cameroonian Ndole
A rich and savory bitterleaf nut stew, often considered the national dish of Cameroon.
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Ingredients
- 500 grams Bitterleaf (Ndole leaves), washed and squeezed
- 500 grams Raw peanuts (peeled)
- 1 kg Beef or smoked fish
- 1/2 cup Crayfish (ground)
- 3 pieces Onions (large)
- 4 pieces Garlic cloves
- 1 inch Ginger (fresh)
- 1 cup Vegetable oil
- to taste N/A Salt and bouillon cubes
- 250 grams Small shrimp (fresh)(optional)
Instructions
- 1
Boil the raw peanuts in water for about 10 minutes, then drain and blend into a smooth paste with some garlic, ginger, and one onion.
- 2
In a large pot, boil the beef or smoked fish with salt and half an onion until tender, keeping a small amount of stock.
- 3
Add the blended peanut paste to the pot with the meat and stock, stirring constantly on medium heat to prevent burning.
- 4
Once the peanut mixture begins to thicken and bubble (about 15-20 minutes), add the washed bitterleaf and ground crayfish.
- 5
Stir the mixture thoroughly and simmer on low heat for 10 minutes; the leaves should be well integrated into the cream.
- 6
In a separate frying pan, heat the vegetable oil and sauté the remaining sliced onions until golden brown.
- 7
If using shrimp, toss them into the frying onions for 2 minutes until pink.
- 8
Pour the hot oil, onions, and shrimp over the Ndole pot as a garnish and stir slightly before serving.
Nutrition per Serving
540
Calories
32g
Protein
18g
Carbs
42g
Fat
7g
Fiber
4g
Sugar
680mg
Sodium
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